EP0680696B1 - Verfahren zur Herstellung eines Käseprodukts - Google Patents

Verfahren zur Herstellung eines Käseprodukts Download PDF

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Publication number
EP0680696B1
EP0680696B1 EP19950201072 EP95201072A EP0680696B1 EP 0680696 B1 EP0680696 B1 EP 0680696B1 EP 19950201072 EP19950201072 EP 19950201072 EP 95201072 A EP95201072 A EP 95201072A EP 0680696 B1 EP0680696 B1 EP 0680696B1
Authority
EP
European Patent Office
Prior art keywords
cheese
weight
grated
ground
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP19950201072
Other languages
English (en)
French (fr)
Other versions
EP0680696A1 (de
Inventor
Erik Tamboryn
Hans De Praeter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KAASMAKERIJ PASSENDALE NV
Original Assignee
KAASMAKERIJ PASSENDALE NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by KAASMAKERIJ PASSENDALE NV filed Critical KAASMAKERIJ PASSENDALE NV
Publication of EP0680696A1 publication Critical patent/EP0680696A1/de
Application granted granted Critical
Publication of EP0680696B1 publication Critical patent/EP0680696B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations

Definitions

  • the invention relates to a method for producing a cheese product for the preparation of dishes or components of dishes, according to which one melts a quantity of cheese as a basic component up to that we get a more or less liquid form, we add to this more or less liquid cheese and again hot at least one functional ingredient, and we mix a amount of this homogeneous mixture with an amount of cheese natural ground or grated of at least one kind.
  • dishes or components of dishes can be dishes with cheese, such as a cheese fondue, sauces with cheese or cheese stuffing, or it could be dishes that are browned, such as ham with endives, etc.
  • the consumer For the preparation of dishes or components of dishes of this type, the consumer uses grated cheese or ground by mixing the necessary ingredients. Frequently, it uses, in this case, recipes whose execution is time consuming and complicated, and in which a certain culinary experience is required.
  • natural fatty cheese is melted with an emulsifier such as sodium phoshate and then dried by heating until the humidity either between 2 and 3%. After or during this heating the cheese is reduced to particles, after which this processed cheese is mixed with natural cheese not treated, which was dried with hot air and ground. Finally the mixture is still warmed up in a little atmosphere wet at the temperature at which the fat in the natural cheese is separated from the other constituents.
  • an emulsifier such as sodium phoshate
  • the object of the invention is to create a process for the production of a cheese product, with which we can produce a cheese product which not only cannot be distinguished with the naked eye from ground cheese, but which allows, in addition, to prepare, in a simple and very fast and with a 100% success guarantee, the aforementioned dishes or components of dishes with cheese.
  • This object is produced in accordance with the invention by the fact that in a process according to the first paragraph, we produces a cheese product that can be used as such in all kinds of gratinated dishes and that mixture as functional ingredients with processed cheese between 3 and 10% by weight of the breadcrumbs and sugars, after which the mixture is allowed to cool and coagulate, this cooled mixture is grated or ground and mixed with 20 to 70% by weight of this grated or ground mixture with a quantity between 80 and 30% by weight of natural cheese ground or grated of at least one kind, the percent by weight being calculated on the total weight of the product cheese maker.
  • This object is also produced in accordance with the invention by the fact that in a process according to the first paragraph, we make a cheese product like basic component for the preparation of a sauce with cheese or for a fondue, and we mix as functional ingredients in processed cheese between 4 and 12 % by weight of stabilizers and 1 to 2% by weight thickeners, in the first case, and between 4 and 10% by weight of stabilizers and 1 to 2% by weight thickeners for fondue, then leave in both cases the mixture cool and coagulate, we grate or grind this cooled mixture and mix 20 70% by weight of this grated or ground mixture with a quantity between 80 and 30% by weight of natural cheese ground or grated of at least one kind, the percent by weight being calculated on the total weight of the product cheese maker.
  • the product consists, in part, cheese that has been melted and to which one or several specific ingredients
  • these ingredients retain their functional properties which are not manifest that during end use and therefore the warming by the consumer.
  • These properties functional are, for example, the connection with a liquid component to obtain the desired consistency in sauces, stuffings or fondues, or the scab formation and golden brown coloration simultaneous in gratins.
  • coloring golden brown will not go off during the process of production, but only during warming by the consumer.
  • FR-A-1.087.717 describes a process for manufacturing a cheese product for the preparation of soups, according to which a hard cheese is ground and mixed with vegetable powder, possibly mixed with rusk and other ingredients such as emulsifiers, stabilizer and condiments. The overall mixture is melted, kneaded, cooled and grated.
  • This product is used as such, without any untreated cheese is added.
  • FR-A-2,567,367 describes the addition of cast iron salts and flavoring agents and other additives to cheese particles. This mixture is then melted, cooled and grated.
  • HU-A-47.403 describes a dry mixture consisting of dried and ground fresh cheese and additives such as starch, condiments, an emulsifier and a stabilizer.
  • Patents abstracts of Japan, vol. 16 no 40 described a mixture of natural cheese and cheese including 10 to 20% of stabilizer such as gelatin.
  • the cheese product obtained according to the invention can be used as is in all kinds of gratinated dishes.
  • the cheese product obtained can also be used as main component for the preparation of sauces, stuffings or fondues; in which case, just add to the product cheese a liquid component such as milk, wine or the beer and reheat until the product is completely melted.
  • natural cheese we mean here usual hard or semi-hard cheese that has not been melted. Of cheeses of this type are emmenthal, county, gouda, parmesan, etc.
  • the amount of natural cheese added can be a mixture of two or more kinds of cheese natural.
  • This cheese can be of any kind and it is for example usual hard cheese of the emmenthal type, gouda, parmesan or similar, or a mixture of two of these kinds or more.
  • These ingredients include agents to influence the taste, such as salt, aromas and spices, and also include at least one functional ingredient which has specific functional properties which are not manifest that during the final use of the product cheese by the consumer.
  • Functional ingredients of this type are thickeners, stabilizers or breadcrumbs and sugars, the choice of ingredients being, of course, determined by the application for which the product cheese maker will be used.
  • the total amount of functional ingredients is between 1 and 12% by weight.
  • the mixture After the homogeneous mixing, the mixture is allowed to cool until you get a solid block.
  • the mixture is finally packaged and placed on the market.
  • this cheese product can be used directly as such, for example for gratins, or it can be used after mixing with a liquid component such as milk, wine or beer and after reheating until the cheese product is completely melted, for making cheese sauce, cheese stuffing or fondue.
  • flavorings are added together with functional ingredients.
  • the cheese product for gratins can be used as such and provides a nice crunchy golden brown crust plus quickly and at a lower temperature compared to classic ground cheeses, the risk of burning the cheese being less than that found in this cheese ground classic. Just melt it, so that you can get the crust without grill and therefore also in a microwave oven.
  • thickeners dissolved in vegetable oil and in amounts which are preferably between 1 and 2% by weight, and add stabilizers, preferably in amounts which are between 4 and 12% by weight.
  • Thickeners suitable are for example seed flour carob, while suitable stabilizers are by for example maltodextrin, modified starch or a mixture of the two in a ratio between 1: 3 and 2: 3.
  • ingredients additional to the melt such as 1 to 2% by weight of salt, aromas and spices.
  • a suitable aroma can be a butyrous aroma, while appropriate spices can be pepper and nutmeg.
  • the consumer should only add a liquid component such as milk, for example 150 ml of milk for 125 g of product cheese maker, and reheat until the product cheese is melted, which normally requires only one time from a few minutes to 5 minutes.
  • a liquid component such as milk, for example 150 ml of milk for 125 g of product cheese maker
  • this mixture is grated and mixed with 5 kg of grated Gruyère cheese; after which, we condition the final product.
  • this mixture is grated and mixed with 5 kg of grated emmenthal cheese; after which we condition the final product.
  • this mixture is grated and mixed with 5 kg of grated Gruyère cheese; after which, we condition the final product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (10)

  1. Verfahren zur Herstellung eines Käseprodukts zur Zubereitung von Gerichten oder Bestandteilen von Gerichten, gemäß dessen man eine Quantität Käse als Basisbestandteil schmilzt, bis man eine mehr oder weniger flüssige Form erhält, man zu diesem mehr oder weniger flüssigen und noch warmen Käse zumindest eine funktionelle Zutat hinzufügt und man eine Quantität dieser homogenen Mischung mit einer Quantität gemahlenem oder geriebenem Naturkäse zumindest einer Sorte vermischt, dadurch gekennzeichnet, dass man ein Käseprodukt verwirklicht, das man als solches bei allen Arten von gratinierten Gerichten verwenden kann und dass man als funktionelle Bestandteile zum geschmolzenen Käse zwischen 3 und 10 Gewichtsprozent Paniermehl und Zucker beimischt, wonach man die Mischung abkühlen und erstarren lässt, man die abgekühlte Mischung reibt oder mahlt und man 20 bis 70 Gewichtsprozent dieser geriebenen oder gemahlenen Mischung mit einer Quantität zwischen 80 und 30 Gewichtsprozent gemahlenem oder geriebenem Naturkäse zumindest einer Sorte mischt, wobei die Gewichtsprozente auf das Gesamtgewicht des Käseprodukts berechnet sind.
  2. Verfahren gemäß dem vorgenannten Anspruch, dadurch gekennzeichnet, daß man 40 bis 60 Gewichtsprozent der geriebenen oder gemahlenen Mischung mit 60 bis 40 Gewichtsprozent gemahlenem oder geriebenem Naturkäse mischt.
  3. Verfahren gemäß Anspruch 1 oder 2, dadurch gekennzeichnet, dass man außer Paniermehl und Zucker andere Bestandteile hinzufügt, wie etwa ein oder mehrere Bestandteile, gewählt aus der folgenden Gruppe: Salz, Aromastoffe, Gewürze.
  4. Verfahren zur Verwirklichung eines Käseprodukts zur Zubereitung von Gerichten oder Bestandteilen von Gerichten, gemäß dessen man eine Quantität Käse als Basisbestandteil schmilzt, bis man eine mehr oder weniger flüssige Form erhält, man zu diesem mehr oder weniger flüssigen und noch warmen Käse zumindest eine funktionelle Zutat hinzufügt und man eine Quantität dieser homogenen Mischung mit einer Quantität gemahlenem oder geriebenen Naturkäse zumindest einer Sorte vermischt, dadurch gekennzeichnet, dass man ein Käseprodukt als Basisbestandteil für die Zubereitung einer Käsesoße verwirklicht, und dass man als funktionelle Zutaten zu dem geschmolzenen Käse zwischen 4 und 12 Gewichtsprozent Stabilisatoren und 1 bis 2 Gewichtsprozent Verdickungsmittel hinzumischt, wonach man die Mischung abkühlen und erstarren läßt, man die abgekühlte Mischung reibt oder mahlt und man 20 bis 70 Gewichtsprozent dieser geriebenen oder gemahlenen Mischung mit einer Quantität zwischen 80 und 30 Gewichtsprozent gemahlenem oder geriebenem Naturkäse zumindest einer Sorte mischt, wobei die Gewichtsprozente auf das Gesamtgewicht des Käseprodukts berechnet sind.
  5. Verfahren gemäß dem vorgenannten Anspruch, dadurch gekennzeichnet, dass man 40 bis 60 Gewichtsprozent geriebener oder gemahlener Mischung mit 60 bis 40 Gewichtsprozent gemahlenem oder geriebenem Naturkäse mischt.
  6. Verfahren gemäß Anspruch 4 oder 6, dadurch gekennzeichnet, dass man außer dem Stabilisator und Verdickungsmittel andere Bestandteile hinzufügt, wie etwa ein oder mehrere Bestandteile, gewählt aus der folgenden Gruppe: Salz, Aromastoffe, Gewürze.
  7. Verfahren zur Verwirklichung eines Käseprodukts zur Zubereitung von Gerichten oder Bestandteilen von Gerichten, gemäß dessen man eine Quantität Käse als Basisbestandteil schmilzt, bis man eine mehr oder weniger flüssige Form erhält, man zu diesem mehr oder weniger flüssigen und noch warmen Käse zumindest eine funktionelle Zutat hinzufügt und man eine Quantität dieser homogenen Mischung mit einer Quantität gemahlenem oder geriebenem Naturkäse zumindest einer Sorte vermischt, dadurch gekennzeichnet, dass man ein Käseprodukt für Fondue verwirklicht, und dass man als funktionelle Zutaten zu dem geschmolzenen Käse zwischen 4 und 10 Gewichtsprozent Stabilisatoren und 1 bis 2 Gewichtsprozent Verdickungsmittel hinzumischt, wonach man die Mischung abkühlen und erstarren läßt, man die abgekühlte Mischung reibt oder mahlt und man 20 bis 70 Gewichtsprozent dieser geriebenen oder gemahlenen Mischung mit einer Quantität zwischen 80 und 30 Gewichtsprozent gemahlenem oder geriebenem Naturkäse zumindest einer Sorte mischt, wobei die Gewichtsprozente auf das Gesamtgewicht des Käseprodukts berechnet sind.
  8. Verfahren gemäß dem vorgenannten Anspruch, dadurch gekennzeichnet, dass man 40 bis 60 Gewichtsprozent geriebener oder gemahlener Mischung mit 60 bis 40 Gewichtsprozent gemahlenen oder geriebenen Naturkäses mischt.
  9. Verfahren gemäß Anspruch 7 oder 8, dadurch gekennzeichnet, dass man als Stabilisatoren Maltodextrin und modifizierte Stärke und als Verdickungsmittel Johannisbrotkernmehl, das zuvor in Pflanzenöl aufgelöst wurde, hinzufügt.
  10. Verfahren gemäß einem der vorgenannten Ansprüche, dadurch gekennzeichnet, daß man, außer dem Stabilisator und Verdickungsmittel, andere Zutaten hinzufügt, die aus der hiernach aufgeführten Gruppe gewählt sind: Salz, Aromastoffe, Gewürze.
EP19950201072 1994-05-05 1995-04-26 Verfahren zur Herstellung eines Käseprodukts Expired - Lifetime EP0680696B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE9400468A BE1008342A3 (nl) 1994-05-05 1994-05-05 Werkwijze voor het vervaardigen van een kaasprodukt.
BE9400468 1994-05-05

Publications (2)

Publication Number Publication Date
EP0680696A1 EP0680696A1 (de) 1995-11-08
EP0680696B1 true EP0680696B1 (de) 2001-10-10

Family

ID=3888143

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19950201072 Expired - Lifetime EP0680696B1 (de) 1994-05-05 1995-04-26 Verfahren zur Herstellung eines Käseprodukts

Country Status (3)

Country Link
EP (1) EP0680696B1 (de)
BE (1) BE1008342A3 (de)
DE (2) DE680696T1 (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SK2782000A3 (en) * 2000-02-28 2001-11-06 Jan Subak Food product based on a cheese and milk proteins and method for producing such a product
DE10331814A1 (de) * 2003-07-14 2005-02-17 Marcel Bieri Fonduemayonnaise

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2683665A (en) * 1951-10-04 1954-07-13 Kraft Foods Co Process of making grated cheese
FR1087717A (fr) * 1953-11-23 1955-02-28 Procédé de fabrication d'un produit utilisable, notamment, pour la préparation depotages, et produit obtenu par ce procédé
FR1270135A (fr) * 1960-07-05 1961-08-25 Procédé pour la préparation rapide d'un fromage râpé à un extrait sec fixé à l'avance
CH598768A5 (de) * 1976-09-24 1978-05-12 Alpina Kaese Ag
FR2567367B3 (fr) * 1984-07-12 1986-06-20 Entremont Sa Procede pour la fabrication de fromage a pate pressee, rape et aromatise
US4940600A (en) * 1986-12-23 1990-07-10 Fuji Oil Company, Limited Process for producing dried cheese
HUT47403A (en) * 1987-03-17 1989-03-28 Peter Nemeth Method for producing packed, semi-processed, granular or powdered cheese-fondue
JPH072084B2 (ja) * 1990-02-27 1995-01-18 雪印乳業株式会社 耐水性チーズ及びそれを含有した高水分含有飲食品

Also Published As

Publication number Publication date
DE680696T1 (de) 1996-09-19
BE1008342A3 (nl) 1996-04-02
DE69523090T2 (de) 2002-06-20
DE69523090D1 (de) 2001-11-15
EP0680696A1 (de) 1995-11-08

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